Description

A vibrant, handheld summer dish combining smoky seared chicken, chilled spiral pasta, crisp veggies, and a tangy barbecue-ranch dressing. Refreshing yet hearty, perfect for picnics or quick weeknight meals.

Ingredients

2 large boneless chicken breasts (about 1 1/2 lbs), trimmed and patted dry
2 teaspoons olive oil, for searing chicken
1 teaspoon garlic salt, for seasoning chicken
1 teaspoon black pepper, for chicken and corn
1 can (15 oz.) whole kernel corn, drained
1 tablespoon unsalted butter, for caramelizing corn
A pinch of cayenne pepper, for corn
1 seedless cucumber, peeled and diced
1 medium red bell pepper, seeded and julienned
1 small red onion, thinly sliced
4-6 green onions, green parts only
8 oz. cheddar cheese, cubed
1 lb. spiral-shaped pasta, cooked al dente
1 Hidden Valley Ranch seasoning packet
1 cup buttermilk
1 cup mayonnaise
1 cup barbecue sauce
1/2 teaspoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons dried oregano
1 tablespoon dried parsley, for garnish

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Instructions

Heat a skillet over medium heat with olive oil. Sear chicken breasts for 6 minutes per side with garlic salt and pepper until golden. Set aside.
In the same skillet, melt butter and sauté corn with cayenne until slightly caramelized. Add remaining black pepper.
In a bowl, combine cooled chicken, cooked pasta, corn, cucumber, bell pepper, red onion, green onions, and cheddar.
In a separate bowl, whisk buttermilk, mayonnaise, ranch mix, barbecue sauce, soy sauce, garlic powder, onion powder, and oregano until smooth.
Fold dressing into salad until evenly coated. Chill for 30 minutes before serving. Garnish with parsley.

Notes

Leftovers keep chilled for 3-4 days. For a lighter version, use Greek yogurt instead of mayonnaise. Substitute provolone or mozzarella for cheddar. Add croutons for extra crunch.